Transfer eggplant, peppers and onions to a large steamer. Cover; cook (steam) over boiling water about 12 minutes, or until vegetables are tender, but not mushy. Remove vegetables in steamer basket; set aside.

Discard water from bottom pan; add oil and minced garlic. Cook over medium heat about 4 minutes, or until garlic is soft, but not brown. Add steamed vegetables, vinegar, salt and pepper; stir gently. Immediately remove from heat. Stir in basil. Let stand at least 30 minutes before serving to allow flavors to develop. Can be made up to 2 days ahead. Serve at room temperature, or reheat gently and serve hot. Adjust seasoning before serving.

Yield: 4 cups.

Note: If you don't have a food processor, slice or mince the vegetables by hand.